Patty Saveurs

Prepare and color water chestnuts:

Dice the water chestnuts into small chunks, I like to halve them, then I cut each half in 3 chunks, thus making about 6 chunks out of 1 chestnut

Into a bowl, add enough water to cover the chestnuts, add about 4 drops of red food coloring (I made them all red but you can choose other colors), add the chestnuts and let soak for about an hour or until they are colored

Rinse several times until the water is no longer so red and drain

Make the syrup and cook coconut milk:

Whilst the chestnuts are coloring, make the syrup

Into a small saucepan, bring to boil 1/2 cup water and 1/2 cup sugar, cook for one more minute and set aside into a medium bowl to cool

Into a small saucepan, add the coconut milk and coconut cream,  salt, bring to boil and add to the sugar syrup, stir and set aside to cool completely

Once cooled, filter the coconut mixture through a mesh sieve

Cook the water chestnuts:

Into a saucepan, bring to boil enough water to cover the chestnuts

Into a Ziploc bag, add the tapioca flour and chestnuts, close the bag and shake to coat the chestnuts on all sides

Add the coated chestnuts into the boiling water, stir delicately so as they do not stick together, as soon as they rise to the surface, take them out with a slotted spoon and add them to the coconut mixture, let cool completely

Assembly:

Once the coconut mixture and water chestnuts are cooled, add the diced mango and chill at least 2 hours

Serve very cool in individual bowls, sprinkled with some finely crushed ice cubes